Flavor description of Sumatra Coffee Manor Variety producing area by taste treatment

Flavor description of Sumatra Coffee Manor Variety producing area by taste treatment

The prosperity of coffee in Indonesia was not sustainable, coffee production was fatally hit at the end of the 18th century, and leaf rust, originally found in West Java, spread rapidly, destroying the Arabica coffee estate in Indonesia. The leading position of the coffee trade was replaced by the American producing countries. However, it is worth mentioning that the leaf rust disaster did not affect the eastern Indonesian producing areas, namely Flores Island and Timor, where the genes of some coffee trees in Timor today can be traced back to the 16th and 17th centuries. In 1696, the then Governor of the Netherlands in Malabar, India, gave a batch of coffee seedlings to the Governor of the Netherlands in batavia in Batavia (present-day Jarkata in Jakarta). This was the first time that coffee was grown in Indonesia. However, the first batch of coffee seedlings were washed away by the flood. In 1699, Batavia accepted the gift again. This time, the coffee seedlings survived successfully and ushered in the first harvest in 1701, which began the coffee trip to Indonesia.

At first, coffee was grown in and around Jakarta, and then gradually expanded to central and eastern Java, as well as Sulawesi, Sumatra and Bali. At the same time, in eastern Indonesia, coffee was also grown in Flores of Flores and Timor of Timor, which belonged to the Portuguese territory at that time, but the source of coffee seedlings was different.

Acidic fruit: Kenyan and Costa Rican coffee go well with a variety of plum berries, but Yemeni and Jamaican coffee and blueberry combinations go a step further.

Sub-acid fruit: this kind of fruit is best paired with coffee such as Guatemala and Yega Chuefei.

Sweet fruit: tarts and medium to deep-roasted Brazilian and Costa Rican coffee are perfect for doughnuts: doughnuts have a variety of flavors, but for diehard fans of coffee and doughnuts, the bitter and sweet combination is suitable for people and flavors of doughnuts and any coffee. Costa Rican coffee is specially recommended here.

Muffins: muffins are suitable for most coffee, but best with Costa Rican and Mexican coffee.

Oatmeal crackers: light to moderate roasted Nicaraguan and Hawaiian Kona coffee are best paired with lighter oatmeal biscuits.

Scones: yes, in addition to the perfect match with tea, scones can also be the best companion for coffee. Fruit-flavored scones are best suited for slightly alcoholic coffee from Yemen, Kenya and Haiti, while original scones can be paired with Costa Rican coffee.